Boneless Buffalo Chicken Appetizers Recipes

BONELESS BUFFALO CHICKEN BITES

Steps:

• In a medium bowl, combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt. In another bowl combine milk, water, and 1 egg, whisk together.
• Cut chicken tenders into bite-sized pieces.
• Prepare hot sauce by melting the butter and the hot sauce together over low heat in a pot. Stir to combine as butter melts. Remove from heat once the butter has melted and sauce is thoroughly combined.
• Dredge chicken pieces in flour mixture, dip into milk and egg mixture and then dredge the chicken again in the seasoned flour. Shake off excess flour.
• Deep fry coated chicken bites in hot canola oil until golden brown. Drain on paper towels.
• Place chicken bites in a large bowl. Pour hot sauce over chicken bites and toss to coat.
• Serve boneless chicken bites with blue cheese or ranch dressing and celery sticks.

BONELESS BUFFALO CHICKEN APPETIZERS

Steps:

• In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
• Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
• Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
• Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.

BONELESS BUFFALO WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

BONELESS BUFFALO CHICKEN "WINGS"

Steps:

• Prep the chicken:
• Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
• Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
• Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
• For the hot sauce:
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
• For the blue cheese dip:
• Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
• Fry the chicken:
• Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
• Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
• Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.